Giving full dedication to coffee for more than 20 years, Ivan Gerardo Solis Rivera has been focusing on coffee growing, processing and quality control. Together with his family, he started Cafe Solis and Cordero Project, along with their own dry mill in 2018.
The mill provides a variety of services, from cherry processing, selling coffee to international destinations and even consultation on processing, quality control and export services. For smallholders, this mill aids them in differentiating their coffee through maintaining farm-level traceability and innovative, quality driven processing methods to further enhance their coffee.
The Tarrazu region situated in the high mountains of the southern Pacific region south of Costa Rica's San Jose, with farms usually at or above 2000 meters above sea level. Two distinct seasons make up its climate, with a seven-month long rainy seasion and the remaining months with dry weather, encouraging even coffee blossoming. This is further supported by the fertile volcanic soils that these mountain sides provide.
Cherries that are brought to the mill are inspected and washed in clean water before being fermented in sealed containers filled with water. The cherries ferment for 108 hours before being laid on raised beds to dry for about 20 days.
The result is a syrupy cup, bursting with sweet raspberry and red fruits that is layered with notes of single-origin chocolate, dark cherry, and golden kiwi.
Recommended to rest beans for 7-10 days from roast date before consuming.
